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Wednesday, January 18, 2012

Snickers Pie

Calling all candy bar lovers! The Snickers bar is now a pie, and i can hardly hold in my excitement. It goes without saying that this is one pie you won’t want to miss (and did I mention there's a gooey caramel chocolate layer !) Best of all, its easy to make and satisfies your sweet tooth as well as your inner child. Enjoy!

Sinckers Pie   
Serves 8

20 Oreo cookies, broken into rough pieces
4 tbls unsalted butter, melted and cooled

3/4 cup semisweet chocolate chips
3 egg whites
1 cup sugar
1/2 tsp cream of tartar
1/4 cup water
4 oz cream cheese room temp
1/2 cup heavy cream
1/2 cup creamy peanut butter
2 tbls unsalted butter, room temp
7 oz (about 26) soft caramel. unwrapped
1/4 cup water
1/4 cup unsalted roasted peanuts, chopped
Bittersweet chocolate for shavings

For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse cookies in food processor until coarsely ground, about 15 pulse, then continue to process to fine, even crumbs and pulse to incorporate.

Transfer crumbs to 9 inch pie plate. Use bottom of measuring cup to press crumbs into even layer on bottom and sides of pie plate. Bake until crust is fragrant and set, 10- 15 minutes.

For the filling: Sprinkle the chocolate chips evenly over the hot crust and let it sit  until softened, but not fully melted, about 5 minutes. Refrigerate crust until chocolate is set about 15 -20 minutes.

Place the sugar in a medium saucepan. Add one-third cup water, and stir with the sugar until it is the consistency of wet sand. Place the saucepan over medium-high heat, and cook the sugar until a thermometer inserted reads 240 degrees. (The sugar will form a firm ball when a little is dropped into a bowl of cold water).

While the sugar is cooking, begin whipping the egg whites on medium until foamy. Add cream of tartar. Continue beating 
on medium high until the whites form stiff peaks, but be careful not to over-beat.

When the sugar is ready, immediately remove it from the heat, and pour it into a heat-proof measuring cup to stop the cooking process. With the mixer speed on low, carefully begin pouring in the sugar, on the side of the bowl, watching that the sugar does not touch the wire beaters and splatter. Once all of the sugar is added, increase the mixer speed to medium, and continue beating until the meringue cools and is very fluffy and has a nice shine. Set aside.

Using stand mixer fitted wit a paddle attachment, cream your cream cheese, heavy cream, peanut butter, and butter, together on medium high speed until light and fluffy, about 2 minutes. Fold in about 1 1/2 cups of your meringue. Set aside. 

Cook caramels and water in small sauce pan over medium high heat, stirring occasionally, until caramels melted and smooth, 8 - 10 minutes. Stir 1 tablespoon caramel in the peanut butter mixture. Spread hot caramel evenly over chocolate layer in chilled pie crust. sprinkle with peanuts and refrigerate until caramel is just set, about 10 minutes. 

Dollop peanut butter mixture on top of caramel and spread into even layer. Refrigerate pie, uncovered until chilled and set, about 2 hours. Sprinkle chocolate shavings over top. Serve. 


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